Rose Ice Cream Recipe (No Churn)

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Rose Ice Cream recipe is heavenly! It is a no churn ice cream that is light, velvety and smooth with just a hint of rose water, vanilla and tinted the lightest pink with Hibiscus powder, topped with chopped pistachios and edible rose petals; this ice cream is so delicate, rich, unique, and so…delicious!

Oh and did I mention it’s a no churn ice cream recipe, no cook and no eggs? Perfect for Mother’s Day, birthdays, Valentine’s day, baby and bridal showers; anytime you want something light, fragrant, unique and beautiful. 

My people; more specifically my man-children; LOVE this ice cream, well not this one with the roses in it, it’s kind of girly, but they love the no-churn stuff like my Circus Animal No Churn Ice Cream and my Patriotic No Churn Ice Cream. Who am I kidding, they love any ice cream, especially this crazy popular Old Fashioned Chocolate Ice Cream.

This post has been updated for a better user experience, the recipe remains the same!

This Rose Ice Cream recipe is one of the most beautiful desserts I’ve made; I’d have to say it’s also one of the easiest desserts I’ve ever made! And you can too! Not to be confused with Roses ice cream or a rosé ice cream hinting that it is made with wine, no instead this is a beautiful floral ice cream.

I personally think ice cream is still better from the ice cream maker vs. no churn, but you cannot beat no churn ice cream for a quick, low cost, E-A-S-Y, no bake dessert. Simply whip this up ahead of time, freeze overnight and you will have people screaming for ice cream.

Simple Ingredients

For the full measurements and directions print the recipe card at the end of this post.

• Heavy Cream | This is no place to skimp, real heavy fresh cream is called for here.
• Sweetened Condensed Milk | this is not evaporated milk, but the short squatty can with thick, sweetened milk, I love using organic cream. See variations for how to make dairy free.
• Vanilla | Here you can use regular vanilla extract, I preferred the richer vanilla bean paste instead, so those beautiful flecks of vanilla bean run throughout the rose milk ice cream.
• Rose water | You just need a few drops, you don’t want it to overpower the ice cream, I used Organic Rose Water. See tips for how to use rose water in other ways.
• Hibiscus Powder | optional, but adds nutrients and tints the ice cream pink
• Red or pink all natural food coloring (optional)
• Pistachios | Chopped, you can swirl them into the ice cream or just sprinkle them on top, use toasted pistachios or raw pistachios.
• Edible rose petals for garnish + chopped pistachios

I made this for my sweet mom’s birthday and had my sisters-in-law and one of my nieces down for a lovely luncheon. We laughed until we cried! It was beautiful! 

How to Make Homemade Rose Ice Cream

In a large mixing bowl, simply whip your whipping cream until stiff peaks form, then slowly add to the cream mixture your sweetened condensed milk, rose water, hibiscus powder and vanilla, mix until combined about 45 seconds. This is also a good time to add food coloring if using.

If using nuts in the ice cream fold them in now and then spread into a standard 9×5 loaf pan or storage container. If desired, line the loaf pan with parchment paper for easier clean up. I love these shallow containers geared just for ice cream!

Smooth ice cream into the container, placing a piece of wax paper on top to prevent ice crystals from forming.

Freeze until solid about 6 hours for firmer ice cream, preferably overnight. Serve alone, or top with a light Strawberry Syrup, Blueberry Syrup or simply garnish with rose petals and chopped pistachios.

I received this recipe from the very talented Michelle from Michelle Sips and Savors she added cardamom powder to hers (1 tsp) which I think is a spice not everyone loves, so I decided to leave it out, but feel free to add it back in!

How to Serve this Rose Homemade Ice Cream Recipe

Scoop desired number of scoops into pretty glasses or dishes, garnish with some chopped pistachios and a few dried rose petals if desired.

Frequently Asked Questions

Variations & Substitutions

• Lavender Ice Cream | Instead of rose water use lavender extract, taste it though, just a drop or two at a time so you don’t overpower it. Then be sure to sprinkle with food grade dried lavender. If a purple tint is desired, for an all natural version, use Ube powder (purple sweet potato powder) or a drop or two of red and blue food coloring.
• Replace pistachios or replace with your favorite, chopped nuts, almonds, pecans and macadamia nuts would all be amazing.
• Vegan or Dairy-Free No Churn Rose Ice Cream | Replace the whipping cream with 2 cans of FULL FAT Coconut Milk, scooping out the solid portion and using that to whip. Replace the sweetened condensed milk with vegan sweetened condensed milk and proceed with the rest of the recipe.

Bet you didn’t know you could make ice cream from flowers!

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More Ice Cream & No Bake Recipes to Love

• Ferrero Rocher Ice Cream
• Lemon Ice Cream {Lemon Gelato}
• Air Fryer Fried Ice Cream Recipe
• Chocolate Brownie Ice Cream
• Best Mud Pie Recipe (Ice Cream Cake)
• The Best Easy No Bake Banana Pudding Recipe (Magnolia Banana Pudding)
• No Bake Lemon Icebox Pie Recipe
• No Bake Chocolate Pie

I hope you loved this recipe, if you tried it be sure to pop down and give it a star rating and comment below the recipe card! Thank you, that’s how we can continue to bring you delicious, fun, easy and healthier recipes like this!

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Rose Ice Cream Recipe (No Churn)

Author: Kathleen Pope

5 from 3 votes

Rose Ice Cream Recipe is a rich, velvety, beautiful no churn ice cream with hints of rose, tinted pink with hibiscus powder and topped with pistachios and rose petals.

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Prep Time 10 minutes mins

Freeze Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Sweets

Cuisine American

Servings 6 -8 servings

Calories 403 kcal

Equipment

• ▢
  Organic Hibiscus Petals Powder by Merlion Naturals 
• ▢
  365 Everyday Value, Organic Sweetened Condensed Milk, 14 oz
• ▢
  Organic Moroccan Rose Water 

Ingredients

  

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Basic Vanilla No Churn Ice Cream

• ▢ 2 cups heavy cream, whipped (I used organic)
• ▢ 14 ounce sweetened condensed milk , (I used organic)
• ▢ 1 1/2 teaspoons vanilla extract or paste, I used Vanilla Bean Paste

Rose Ice Cream

• ▢ 1/4-1/2 teaspoon Hibiscus Powder, optional, but adds nutrients and tints the ice cream pink
• ▢ 1-2 drops rose water, not rose extract
• ▢ 1 drop red or pink all natural food coloring, optional
• ▢ 1/8 – 1 cup pistachios, chopped (you can swirl them into the ice cream or just put on top)
• ▢ Edible rose petals for garnish + chopped pistachios, optional

Instructions

 

• In a large bowl whip your whipping cream until stiff peaks form.
• Slowly pour in your sweetened condensed milk, rose water, hibiscus powder or food coloring, and vanilla; mix until combined (about 45 seconds).
• If using nuts in the ice cream, fold in and spread into a standard 9×5 loaf pan or storage container, smoothing and freezing until firm, at least 6 hours, preferably overnight.
• Serve with chopped pistachios and rose petals. 

✱ Kathleen’s Tips

Caution: Use the Rose Water sparingly, it’s quite strong and you want a hint of rose essence, not overwhelming, start with a drop and mix in, two drops was perfect for mine.

Variations & Substitutions

• Lavender Ice Cream | Instead of rose water use lavender extract, taste it though, just a drop or two at a time so you don’t overpower it. Then be sure to sprinkle with food grade dried lavender. If a purple tint is desired, for an all natural version, use Ube powder (purple sweet potato powder) or a drop or two of red and blue food coloring.
• Omit pistachios or replace with your favorite, chopped nuts, almonds, pecans and macadamia nuts would all be amazing.
• Vegan or Dairy-Free No Churn Rose Ice Cream | Replace the whipping cream with 2 cans of FULL FAT Coconut Milk, scooping out the solid portion and using that to whip. Replace the sweetened condensed milk with vegan sweetened condensed milk and proceed with the rest of the recipe.

See post for 7 uses and ways to use leftover rose water. 

Nutrition

Serving: 1 Calories: 403 kcal Carbohydrates: 9 g Protein: 7 g Fat: 39 g Saturated Fat: 20 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 13 g Cholesterol: 90 mg Sodium: 22 mg Potassium: 314 mg Fiber: 2 g Sugar: 4 g Vitamin A: 1262 IU Vitamin C: 2 mg Calcium: 77 mg Iron: 1 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.